Soy Balsamic Chicken Thighs Recipes

BALSAMIC CHICKEN THIGHS

Steps:

• Spray large frying pan, preheat.
• Rinse and pat dry thighs.
• Season with salt and pepper.
• Brown well on all sides.
• Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
• Add shallots,cook for 2-3 minutes,until they soften.
• Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
• Spoon sauce over thighs to serve.

SOY BALSAMIC CHICKEN THIGHS

Steps:

• Mix together the soy sauce, balsamic vinegar, sugar, garlic, salt and pepper until the sugar is dissolved.
• Put cleaned and dry chicken thighs in a large sealable plastic bag, add the soy mixture, force out excess air and leave to marinate for up to 24 hours.
• Preheat oven to 425F Transfer chicken and marinade to a large shallow baking pan (do not crowd chicken) then roast in middle of oven turning twice until chicken is cooked through for about 35-40 minutes.
• Arrange chicken on serving dish.
• Skim fat from the pan juices, place baking dish across 2 burners on top of stove add 1/3 cup water and deglaze over mod high heat stirring and scraping up brown bits, do this till reduced to about 1/4 cup.
• (approx 2 minutes) Spoon sauce over chicken.
• * As you can see a few have found this too salty for their taste.I suggest you use a salt reduced soy sauce if your tastes prefer a less salty dish.

GARLIC AND SOY SAUCE CHICKEN THIGHS OR WINGS.

Steps:

• Trim the excess skin and fat from chicken thigh or wing. Place the thighs or wings in a baking dish just big enough to accomodate the chicken. If you have too much space between the pieces the sugars in the sauce will burn and your evening's entertainment will consist of dish scrubbing.
• Whisk together the soy sauce, brown sugar, onion and garlic, Pour the sauce over the chicken. Turn each piece so it is well coated and then leave it skin side up.
• Bake at 350°F for 30 - 40 minutes.